Grilled Leg of Lamb with Rosemary Salt

Ingredients

• 1 tablespoon Maldon sea salt or other flaky sea salt
• 1 instant-read thermometer
• 1 ½ tablespoons kosher salt
• 1 ½ cups plain whole-milk yogurt
• 7 garlic cloves
• 2 ½ tablespoons fresh rosemary
• ½ teaspoon coarsely ground black pepper
• + 3 more ingredients
• • 1 5 1/2-lb boneless butterflied leg of lamb
  • 1 teaspoon fresh rosemary
  • 10 wooden or metal skewers

Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours. Bring lamb to room temperature, about 1 hour. Remove lamb from ma...

View full recipe at Epicurious